Cajun Injector Electric Smoker Owner's Manual - Pork Ribs

Cajun Injector® Smoked Pork Tenderloin

Prep Time: 10 minutes

Cook Time: 2-3 hours

Yield: 4-6 servings

Ingredients:

1 - 2 lb.   

Pork Tenderloin

1 

16 oz. Jar Cajun Injector® Creole Butter Recipe Marinade, 

Jalapeno Butter Recipe Marinade, or Hot n Spicy Butter Recipe  

Marinade

3 tbsps.     

Cajun Injector® Quick Shake® Cajun Shake® seasoning 

1 cup         

Apple Juice

1/4 cup      

Oak or Pecan Wood Pellets 

Method:

Set the smoker temperature to 225° F. Once smoker is ready, inject 2 ounces per 

pound of the Cajun Injector marinade throughout the pork. Next, season the out-

side liberally with the Cajun Injector Quick Shake Cajun Shake seasoning. Place 

the pork on a rack in the Cajun Injector Electric Smoker. Pour apple juice into drip 

pan in smoker. Place 1/4 cup Oak or Pecan Wood Pellets into wood pellet chute, 

and ensure that no pellets remain in chute after loading. Let the pork smoke for 

about 2-3 hours at 225° F. After 2 hours check internal temperature of the pork, it 

should be near 165° F. When internal temperature is 165° F pull the pork off the 

smoker. Allow to rest for 15 minutes before carving. 

Cajun Injector® Honey Bacon BBQ Smoked 

Pork Ribs

Prep time:  10 minutes

Cook time:  6 hours

Yields:  2-3 servings

Ingredients:

1               Rack of Pork Ribs

2 cups      Apple Juice

2 tbsps.    Cajun Injector® Quick Shake® Cajun Shake®

2 tbsps.    Original Louisiana Chipotle Hot Sauce

8 oz.         Cajun Injector® Honey Bacon BBQ Recipe Marinade

1/4 cup     Oak or Pecan Wood Pellets

Method:

Remove the ribs from their package, and allow to breath for 5 minutes. Pat with 

paper towels, and generously apply Cajun Injector Quick Shake Cajun Shake 

seasoning and hot sauce to both sides of the ribs. Set the temperature to 215°F 

and the timer to 6 hours, or until internal temperature is near 165˚F.  Put the apple 

juice in the drip pan located above the heating element.  Place ribs on rack and 

place 1/4 cup Oak or Pecan Wood Pellets into wood pellet chute, and ensure that 

no pellets remain in chute after loading. The last hour of cooking, baste with Honey 

Bacon BBQ Recipe Marinade.